Philadelphia Chocolate Vanilla Swirl Cheesecake

Another recipe I found in my PEOPLE magazine that sound so good:

Prep Time: 15 minutes plus refrigeration

Bake: 40 minutes

• 20 OREO chocolate Sandwich Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN sour cream
• 4 eggs
• 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325F. Line 13X9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs & butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter, set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of remaining 1 cup plain butter; cut through batters with knife several times for swirling effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.

Makes 16 servings, one piece each.

Reference:

PHILADELPHIA web site